No Bake Cookie Dough Cheesecake

Prep Time 45 minutes
Total Time 45 minutes
Servings 12 servings

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This No Bake Cookie Dough Cheesecake is made with an Oreo crust and a rich cheesecake filling loaded up with homemade edible cookie dough! Topped with fresh homemade whipped cream!

overhead image of cookie dough cheesecake with slice being pulled out.

I love all no-bake desserts, but I will say a no-bake cheesecake has to be one of my favorites! And this No Bake Cookie Dough Cheesecake is no exception.

Now, while I do go crazy for the simplicity of a classic no bake Cheesecake Recipe, I absolutely love to play around with the endless cheesecake possibilities. There are just so many flavor variations!

This variation is a buttery Oreo crust filled with a rich and creamy cookie dough filling topped with homemade whipped cream and more cookie dough.

But don’t worry! Although this cheesecake is totally indulgent, there are no raw eggs! It’s safe, incredibly delicious, and so simple to make.

Does it get any better than that?!

Ingredients Needed:

ingredients needed for cookie dough cheesecake.


  • Butter: you’ll need ½ cup of melted butter to bind the cookie crumbs into a crust.
  • Sandwich Cookies: blended up chocolate sandwich cookies make the best cheesecake crust. No need to scoop out the frosting!

Cookie Dough

  • Brown Sugar: gives the cookie dough that classic warm sweetness.
  • Butter: you’ll need ½ cup of butter for the dough. Be sure to soften it first so it’s easy to stir together!
  • All-Purpose Flour: you can either heat treat your all-purpose flour or use oat flour instead.
  • Milk: creates the perfect moist texture without adding eggs.
  • Vanilla: adds a subtle sweetness to help flavor the dough.
  • Salt: cuts the sweetness and brings out flavor.
  • Mini Chocolate Chips: just use your favorite!


  • Cream Cheese: use full fat blocks of cream cheese for the best texture. Low fat cream cheese has more water and will result in a less stable cheesecake.
  • Powdered Sugar: adds sweetness and helps thicken the filling.
  • Vanilla: gives the cheesecake filling just the right amount of flavor depth.
  • Heavy Whipping Cream: use 35% cream for a thick and creamy texture.
  • Whipped Cream: you can use store-bought whip or make a batch of homemade whipped cream to top off the cheesecake.
close up image of piece of cookie dough cheesecake being lifted out of whole.
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This No Bake Cookie Dough Cheesecake is a whole lot simpler than it looks!

  1. Form the crust: In a food processor, combine melted butter and cookies until smooth. Press into a 9″ springform pan.
  2. Make the cookie dough: In a bowl, mix together sugar and softened butter. Add in flour, milk, vanilla, and salt, then stir until a dough forms. Stir in chocolate chips, then set in the fridge to chill.
  3. Make the cheesecake filling: In a bowl, beat the cream cheese until smooth. Add sugar and vanilla, then beat again until smooth. In a separate bowl, whip the cream until stiff peaks form. Add half of the cream cheese mixture, mix on low until combined, then add the rest.
  4. Roll the cookie dough: Divide the cookie dough into thirds. Roll 1 third into a circle the size of your pan. Lay that on top of the crust. Roll the rest of the dough into small balls. Stir half into the cheesecake mixture and set the rest in the fridge to use for garnish.
  5. Assemble and chill: Spread the cheesecake filling over the crust, then place it in the fridge until set.
  6. Add the topping: Remove the cheesecake from the pan, top with whipped cream and extra cookie dough balls, then serve or store in the fridge.

No Bake Cheesecake FAQs

Will my no-bake cheesecake set?

Yes! If it’s done properly, you should have no issue getting your no-bake cheesecake to set. Just follow the instructions and chill it in the fridge for a minimum of 6 hours!

How do you thicken a no-bake cheesecake?

There are a few ways you can make sure your cheesecake filling is nice and thick. First, use room temperature cream cheese. It’s easier to beat into a smooth filling for better structure.
Second, beat the heavy cream until stiff peaks form and no less. This incorporates enough air into the filling to create a thicker consistency.
And third, of course, don’t shorten the chill time. The cheesecake needs at least 6 hours, sometimes longer, to fully set in the fridge.

How to store:

This No-Bake Cookie Dough Cheesecake will last in an airtight container in the fridge for up to 5 days.

Can I freeze no bake cheesecake?

Yes! I have successfully frozen lots of no bake cheesecakes. The key is to let it set completely in the fridge before freezing. Place in the freezer to freeze uncovered, then wrap and store up to 3 months.
Let thaw in the fridge overnight or at room temperature for 2-3 hours.
They are also delicious partially frozen!

one piece of cookie dough cheesecake with bite missing.

Tips and Notes

  • Use a springform pan. A springform pan makes it so much easier to remove the cheesecake without breaking it. If you don’t have one, you can also make this in a 9×13″ pan or two pie plates.
  • Use cold heavy cream. The colder cream will whip much more easily into stiff peaks.
  • Use full-fat cream cheese. Use full-fat cream cheese blocks for the cheesecake filling. Anything else won’t yield that delicious rich and creamy texture.
  • Chill for at least 6 hours. The cheesecake needs a minimum of 6 hours, but sometimes more, to fully set. Don’t slice into it too soon or you’ll just end up with a big mess.
  • For clean slices, run a sharp knife under warm water, dry completely, then slice into the cake. Repeat between slices.
  • Cookie Dough: Many store bought cookie doughs are safe to eat raw so you can save time by using one of those. Just be sure to check the package!
  • To heat treat the flour, microwave it on high for 4-6 minutes or spread it on a baking sheet and bake for 5 minutes at 350ºF. The flour is safe at 165ºF.

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5 from 30 votes
This No Bake Cookie Dough Cheesecake is made with an Oreo crust and a rich cheesecake filling loaded up with homemade edible cookie dough! Topped with fresh homemade whipped cream!
Prep Time 45 minutes
Chilling time 6 hours
Total Time 45 minutes
Cuisine American
Course Dessert
Servings 12 servings
Calories 810cal



  • ½ cup melted butter
  • 300 grams chocolate sandwich cookies (about 25 cookies)

Cookie Dough*

  • cup brown sugar
  • ½ cup softened butter
  • cups all-purpose flour (heat treated – see notes)**
  • 5 tablespoons milk
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ¾ cup mini chocolate chips


  • 750 grams cream cheese (24 oz or 3 packages)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup heavy whipping cream 35% cream
  • homemade whipped cream for serving



  • Combine melted butter and cookies in a food processor and process until smooth and a ball forms.
  • Press into a 9″ Springform pan (or a pie plate or square pan works just fine, too!).

Cookie Dough

  • In a medium bowl, stir together sugar and softened butter with a spoon or beat with an electric mixer. Add flour, milk, vanilla and salt and stir until a dough forms, adding a little more milk if needed. Stir in chocolate chips.
  • Set in the refrigerator to chill.


  • In a large bowl, beat together cream cheese until smooth. Add sugar and vanilla and beat until completely smooth.
  • In a separate bowl, whip cream with an electric mixer until stiff peaks form. Add half to the cream cheese mixture and beat on low until combined. Add remaining whipped cream and beat on low just until combined.
  • Divide the cookie dough in thirds. Roll 1 third into a circle the size of your pan and lay on top of your crust (I do this between 2 sheets of wax paper and it works perfectly!). Roll remaining ⅔ into small balls. Stir half of the cookie dough balls into the cheesecake, and set the remaining in the fridge for garnish.
  • Spread the cheesecake mixture over the crust and set in the refrigerator to chill until set, at least 6 hours.
  • Remove cheesecake from pan and garnish with whipped cream if desired and extra cookie dough balls. Serve and store leftovers in the refrigerator for up to 5 days.


*Cookie Dough: Many store bought cookie doughs are safe to eat raw so this is one place you can save time if you want to! Just be sure to check the package before consuming.
Another option is to swap the all purpose flour for oat flour, since it is safe to consume uncooked.
**To heat treat flour, you can microwave on high for 4-6 minutes or spread on a baking sheet and bake 5 minutes at 350 degrees F. The temperature you are looking for is 165 degrees F.

Nutrition Information

Calories: 810cal | Carbohydrates: 80g | Protein: 9g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 534mg | Potassium: 231mg | Fiber: 2g | Sugar: 53g | Vitamin A: 1642IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 5mg
Keywords cookie dough cheesecake

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


    • The Recipe Rebel says

      Hi Sheila! Maybe with a 1:1 gluten free substitute? I’ve only tested the recipe as is, so it would be hard to say. If you decide to experiment, let me know how it goes!

  1. Teressa says

    I was wondering if this recipe would work if I only had 16 oz of cream cheese even though it calls for 24 I’m unfortunately unable to get another pack of cream cheese

    • The Recipe Rebel says

      Hi Teressa, unfortunately I don’t think so. I’ve tested this recipe with 3 packages and all of the other ingredients are for that amount. If you decide to experiment, let me know how it goes!

  2. Joanne McDonnell says

    Such a lovely recipe!! Will have to say to anyone who wants to follow this recipe: MAKE SURE YOU HAVE AN ELECTRIC WHISK!! It took me so long to hand whisk it and I didn’t achieve the right consistency, I went with it anyway ?…hence it collapsing after being in the fridge for more than enough hours!

      • Tonya Mangrum says

        Watching the video and then reading the directions it’s totally different from video in the video it says use a Oreo crust buy at store then it shows eatable cookie dough bought at store then it shows the cream cheese white sugar vanilla then mix. But when you read the ingredients it for making the crust at home and making the cookie dough at home and cream cheese it uses powdered sugar heavy cream vanilla can I get the recipe from the video please

      • Ashley Fehr says

        They are not completely different, and it says nothing in the video about being store bought, it just doesn’t go through every step in detail. The recipe as written is complete.

  3. Vel says

    Can this be made without using chocolate? I can not have chocolate and love cheesecake.
    I was thinking golden Oreos and butterscotch chips. Do you think it would work?

  4. Suzanne says

    I just finished making this for dessert to go with Christmas dinner. Since I was pressed for time I used a no-bake cheesecake mix and folded the cookie dough into the batter. My issue was with the cookie dough itself-it was rather sticky and I had an extremely tough time peeling the wax paper off once I placed the dough on top of the crust. Rolling it into balls proved to be challenging-it stuck to everything! It was actually pulling the crust away from the pie plate as I was attempting to peel the wax paper away from the dough. I put the pie plate in the freezer for 15-20 minutes and that seemed to help. Not sure how its going to taste but i thought i would share my feedback in case someone else has issued similar to mine.

  5. Tara says

    I made the cheese cake and I don’t know what I did wrong it was so soft when I went to cut it almost fell apart..should I maybe use less whipping cream? I refrigerated it for a full day

5 from 30 votes (29 ratings without comment)

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